Homemade Ravioli Recipe with Pesto-Alfredo Sauce and Marinara

This homemade ravioli recipe is served with pesto-Alfredo sauce and marinara. Created to recreate the ravioli dish served at Maggiano's Italian restaurant, it came out brilliantly. Although the ingredient list is lengthy, do not let it put you off: the result is well worth the effort.

• Preparation time: 40 mins
• Cooking time: 20 mins
• Additional time: 30 mins
• Total time: 1 hr 30 mins
• Servings: 4
• Makes: 32 ravioli

Ingredients

Ravioli dough

• 250 g plain flour, plus extra for dusting
• 3 large eggs
• 5 ml olive oil
• 2.5 ml kosher salt

Ravioli filling

• 120 g full-fat ricotta
• 30 g grated mozzarella
• 30 g grated provolone
• 5 g grated Parmesan
• 1 large egg
• 3.75 ml dried parsley
• 1.25 ml kosher salt
• 0.6 ml black pepper
• Cold water, for sealing

Pesto-Alfredo cream sauce

• 30 ml olive oil
• 2 garlic cloves, finely chopped
• 45 ml ready-made basil pesto
• 240 ml double cream
• 30 g grated Parmesan
• 320 ml marinara sauce

Method

1. Assemble all the ingredients.

2. Make the ravioli dough: pile the flour on a work surface and create a well in the middle. Put the eggs, olive oil and 2.5 ml salt into the well, then beat them together with a fork.

3. With a fork or your fingertips, slowly draw the flour into the egg mixture, working outwards from the centre. Use your free hand to hold the flour mound in place until a thick paste develops. Work in the remaining flour with your hands until you have a rough, shaggy dough.

4. Knead the dough for 8 to 10 minutes, until it is smooth and springy. It should resemble modelling clay and bounce back when pressed. Wrap it in cling film and leave at room temperature for at least 30 minutes, or for up to 2 hours.

5. As the dough rests, make the ravioli filling. Mix together the ricotta, mozzarella, provolone, Parmesan, egg, parsley, 1.25 ml salt and pepper until thoroughly combined. Put the filling to one side.

6. Split the dough into 4 equal pieces and wrap each one in cling film. Work with one piece at a time, flattening it to roughly 1 mm thick. Pass the dough through a pasta machine on its widest setting. Fold it into thirds, as you would a letter, then feed it through the machine again at the same setting, folded edge first. Repeat this folding and rolling process once more. Continue passing the pasta twice through each progressively narrower setting, until it is thin enough for the outline of your hand to show through. If you do not have a pasta machine, use a rolling pin on a lightly floured surface to roll the dough to about 1 mm thick, or thin enough to see the outline of your hand through it.

7. Slice the pasta sheet in half crossways. Place teaspoonfuls of filling over one half, spacing them 2.5 cm apart. Lightly brush the dough around the filling with cold water, using either a fingertip or a pastry brush.

8. Lay the other half of the dough sheet over the filling. Press around every mound with your fingers to remove any air and form the tightest possible seal.

9. Cut between the filling mounds with a sharp knife or pizza cutter to make squares measuring about 5 to 6.5 cm each. Move the ravioli to a lightly floured baking tray. Repeat the rolling and shaping steps with the remaining 3 portions of dough.

10. Prepare the pesto-Alfredo cream sauce: warm the olive oil in a large frying pan over a medium heat. Add the garlic and pesto, stirring continuously for about 1 minute, until fragrant. Stir in the double cream, raise the heat to medium-high and bring it to the boil. Turn the heat down to medium-low and simmer for 3 to 5 minutes, until the sauce has thickened slightly. Whisk in the Parmesan until melted, then take the pan off the heat and keep warm.

11. At the same time, heat the marinara sauce in a small saucepan over a medium-low heat. Stir occasionally and cook for around 5 minutes, until hot throughout.

12. Bring a large pan of salted water to a rapid boil over a high heat. Cook the ravioli in batches, returning the water to the boil after each addition. Leave uncovered and stir occasionally for 4 to 6 minutes, until the ravioli rise to the surface and the filling is hot. Drain thoroughly.

13. Divide the ravioli among four warmed serving bowls. Spoon over the marinara sauce, then finish with the cream sauce.

From the Editor

This recipe was tested in our test kitchen and amended to include an extra egg in the dough after user feedback. Parmesan replaced cream cheese in the filling to reduce the quantity of filling.

Nutrition Facts (per serving)